I've been craving that old style roast beef; thin medium rare to rare slices of delicious beef that often was served with mashed potatoes. Here in LA, its a forgotten dish. Occasionally, I will see a huge roast beef at a buffet in Las Vegas or at a catered affair but nothing to be found at a restaurant in LA. So, its time to get cooking. Question: (1)What is the best cut of beef to make a beautiful rare roast beef with those nice full slices? I've cooked and sliced a tri-tip thinly but I want one of those nice big (but thin) slices of beef. (2)What are the cuts that the great buffets, or caterers use when they slice those huge roast beefs at parties? Thanks, and if you have a great recipe and directions, I'd appreciate that as well.